Last week, a friend of mine sent me a recipe for chocolate cake. This cake, unlike the regular good-ol’ butter variety, is made with avocado for it’s main source of fat (because we all know that in order for a baked good to be truly good, there needs to be some good fat in there!). I had never tried substituting avocado for butter before, but was definitely up to the challenge. This cake is vegan, and one of the best vegan cakes I’ve ever tried, at that. Vegan baking used to scare me a little–if there isn’t butter or eggs in it, what IS in it? I used to think. But, after experimenting with lots of recipes and sampling delicious vegan baked goods from the numerous vegan bakeries around town, I’ve decided they are absolutely equal players in the baking field.

I was pleasantly surprised with how light and moist the crumb of this cake was as well as how much chocolate flavor each bite packed. I was even more pleased about the fact that I was eating something packed full of healthy fats (the avocado), no white flour (whole wheat pastry flour), no white sugar (brown rice syrup and sucanant), and it was delicious. What is happening here? I wondered out loud. My mind used to get so boggled when thinking about baking things that wouldn’t make my teeth fall out, grow an extra tire around my waist, make my blood sugar soar, or all of the above. But, it’s possible! I think I am more amazed than anyone here, haha.

Give this cake a try! You won’t be disappointed. However, if you are looking for something super sweet, you might not enjoy it as much. But that is precisely why I did! I could actually taste the chocolate flavors and not just an overpowering sweetness. There are a couple of options for frosting too! I made a simple, very non-vegan frosting with some cultured cream cheese, whipped cream, and maple syrup. My friend made a fantastic coconut cream frosting (vegan) that, she said, rocked her world. And I’ve also seen another recipe for a spinach-whipped cream frosting. No joke, but she said it was good! I’d have to try it to believe it though. This cake is really versatile when it comes to toppings, so take your pick and go for it!

ps–Just a gentle reminder that Friday is the last day to enter Pietopia this year! Just 300 words (about a short paragraph) and and a recipe and you could win!

Cheers!

Vegan Chocolate Avocado Cake, adapted from the edible perspective 3 cups whole wheat pastry or all-purpose flour 8 Tablespoons unsweetened cocoa powder 1/2 teaspoon salt 2 teaspoons baking powder 2 teaspoons baking soda 3/4 cup brown rice syrup 3/4 cup sucanat or granulated sugar 1/4 cup olive oil 1/2 cup soft avocado, well mashed, about 1 medium avocado 1 cup water 1 c almond milk or rice milk 2 Tablespoons vinegar 2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds or 1 9 x 13-inch pan. Sift together all of the dry ingredients except the sugar. Set that aside.

Mix all the wet ingredients together in a bowl, including the super mashed avocado. Add sugar into the wet mix and stir.

Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth. Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, remove from pan and place on rack to cool completely before frosting.

Whipped Cream Cheese Frosting 1 package regular cultured cream cheese 2 cups heavy whipped cream 1/4 cup maple syrup

Whip the cream cheese and maple syrup until smooth. In another bowl, whip all the whipped cream until stiff peaks form. Add a few scoops of it to the cream cheese, folding it in and then blend well, then add the rest and whisk until completely blended.